s
THE BEE: OMAHA, SATURDAY, OCTOBER 21, 1916.
Good Things for the Table Offerings of th Markets-Household Hints
Jlome Sconomics deportment
Food Talk No. 3.
MINERAL FOODS.
When people in general use the
term, "food value," they mean the
value of a certain food -calculated in
heat uits, called calories. That is, so
much of this certain food gives so
modi heat and energy to the body.
All fuel foods (the fats and carbo
hydrates), and protein give this heat
and energy. However, the body can
not be kepf'in perfect health from
fuel and body-building foods alone.
We .need them,-but we need other
things also. The need fpr water, one
of the five foodstuffs, is rather well
understood. The need for mineral
matter (also called "ash") the last of
the five foodstuffs, is equally import
ant. Though we think of protein as
the typical body-building food, min
eral matter is essential for the build
ing of the body framework. Thus
the children's disease of rickets or
soft bones is caused from a lack of
this important substance.
In addition to the body-building
function, mineral matter aids in the
regulation of the body. The body
fluids, such as the blood, the lymph,
the digestive juices, and the gland
secretions, can be kept in proper con'
dition only by the supplying of min
eral matter in the diet. It is a fa
miliar fact that blood must have iron
or it cannot carry oxygen to all parts
of the body. A vital part of the body
regulation is the proper elimination of
food waste from the, digestive tract,
We used to think that "roughage', or
food containing much fiber aided in
this elimination. We still think that
coarse foods, such as the hulls of
grains, help in this process, tout we
know that part of the effect at least
is due to the mineral ptatter con
tained. V , ; - " "
Fortunately for' most of us, we in
stinctively supply foods containing
this important. foodtuff; but it it
well to. know which foods are es
pecially rich in it, and which foods
contain which kinds. The general
sources of all mineral matter are
eggs, milk, outer parts of grains, fresh
fruits and vegetables. While the
body requires many kinds of min
eral matter, such as sulphur, sodium,
chlorine, magnesium, calcuim, potas
sium, iton and 'phosphorus, certain
kinds r are supplied in nearly all
dietaries without any special thought.
Thus we all use enough table salt
to supply sodium and chlorine, and
sulphur occurs in most protein foods.
Of the other kinds of ash three 'are
most important, viz., iroh, phosphorus
and calcium. A recent book, "Text
book of Cooking," by Carlotta 'Greer,
gives the following lists of foods
rich in the different forms of ash:
ClLCIUM.
Almonds . t)rld (lie .
Cauliflower
ITU 11. ,
E yolk
Milk
hard
Dried bana
Dried Lima beans
Dried eowpaaa
.olivee
Knttre wheat
Wateroreaa
iron.
Lean beef
Lwrtlle -
' Ratetna
Rye '?
Spinach
Whole barley
Dried beans
tried lima beana
Lalee - - .
Fie
Dried p
Rye bran
- -PHOSPHORUS.
Cheeae, hard ' til yolk
Cocoa Knltre wheal
Chocolate, . Peenule
Dried beant ' Wheat bran
Dried pea
The same author makes these state
ments: -..,;.-.
"The mgst practical and effective
way of. obtaining calcium is to use a
generous supply of milk. Milk, egg
yolk, cheese, whole grains and vege
tables are the most satisfactory
sources of phosphorus. The iron
found in eggs, milk and vegetable
foods is thought to be more com
pletely assimilated than that found in
meat Spinach and prunes are valua
ble sources of irxm." .
The particular use of calcium, is to
supply bone building material, and it
also helps the thyroid gland, whicfi is
concerned with growth and general
health. Phosphorus is needed espe
cially for nerve tissue, though he idea
that certain foods, such as celery, are
"good for the nerves," is a fallacy.
Iron is necessary for the making of
blood and in certain body processes.
' With these facts in mind, it cannot
be too strongly urged that mineral
matter be supplied in the diet. Peo
ple are so apt .to think of fruits and
vegetables, except potatoes, as luxur
ies on the table when one must count
every penny, They are not luxuries,
but real necessities, though 'the
cheaper fruits and vegetables answer
the same purpose as the more expen
sive! ones. A salad at dinner is not a
Co-operation '
Readers are cordially invited .to
ask Miss Gross any question
about household economy upon
which she may possibly five help
ful advice; they arc also invited to
give suggestions from their expe
rience that may be helpful to
others meeting the same problems.
luxury, either; but may well take the
place of a dessert unless the dessert
is fruit. -A generous use of foods sup
plying ash will aid materially in main
taining perfect health.
Honey for Cakes and
Cookies.
The following recipes are taken
from the government bulletin on
"Honey and Its Uses in the Home,"
a pamphlet which can be had from
the Department of Agriculture and is
verv well worth study.
Honey is a fuel food, a carbohy
drate, and is composed or four parts
suear to one cart water. There are
three kinds oa sugar in its composi
tion, cane, grape and fruit; the pre
ponderance of grape sugar or dextose
is what makes the honey granulate
so easily.
When honey is used instead of
sugar in the making of cakes and
cookies they will keep moist and
fresh much longer, but the cost is a
tiny bit higher. However, in view of
the fact that the resulting cake keeps
better and also that the flavor is im
proved, the difference in expense is
very much overbalanced by the ad
vantage: The usual cake recipes can
be followed, but remember that when
using honey less liquid is required.
The rules laid down by Farmers'
Bulletin No. 653 are: "As honey con
tains less acid than molasses, it re
quires leb soda. . The allowances
range from one-quarter to one-half
teaspoonful for a cup of hohey. In
substituting honey for sugar use cup
ful for-cupful, and for each cupful
of honey use one-fifth of a cupful
less of milk or other liquid for which
the recipe calls."
In cakes which are to be made with
out butter it always is advisable to use
honey, for they will keep fresh for
months and actually improve with old
age. Honey cakes are delicious when
spiced. The most suitable combina
tions are coriander, cardamon, nut
meg, ginger, cinnamon and cloves.
Butter Honey Cake.
Rub together one and a half cup
fuls of honev and one-half cupful but
ter; add the unbeaten yolks of three
eggs and beat tnorougniy. aoo nve
cupfuls flour sifted with two table
spoonfuls of ground cinnamon and
one-half teaspoonful salt; one and a
U.IC iH.nnAiitnli iiul rlieenvferl ln
Man .. KM(JWIIIM." '-"-' - ....
in, tohlrsnnriftful oranire-flower wa-l
TRADE AT THE WASHINGTON MARKET,
Where All Good. Are Sold Just At Jlepreiented.
GROCERIES '
All Vends of Creamer Butter, lb...J7e
Extra Fancy Country Buttar. lb SSa
Strictly Freeh Country Eats, lies. . .
Extra Fancy Leaf Lettue, t large
bunehea lor ....... ...,... ao
.....
MEATS
Extra Fancy Freeh Dressed (prinf Chick
en., per lb v XOVte
Extra Fancy Fresh Droned Hena, per
lb., it lVt
Extra Fancy Freeh Dreieed Spring
Dueke, per lb.
Extra Lean Pork Loin, any Quantity, per
lb., at - MV.e
w. .W. h.va a lull Hm l fraeh
top shape. Aula etoUverree twice detly. te all parte ai the city. Write lor eur money.,
aavini price Hat. Mall ordere promptly attended to. '
THE WASHINGTON MARKET
The i
let sanitary and up -
Phone Tyler 470 Connect. All Depte.
Choice Forequartert Lamb, per lb . ,
Milk-fed Spring Chickem, per lb. .
Pla Pork Lolna, freeh, not froien, per
lb., at , 14 ".a
Steer Pot Ro.it, lb .....(Via
Steer Should Steak, lb ll'ie
Porterhoueo Steak, lb .lTVte
Sirloin Steak, lb., UVaei
Yount Veal Roaat, lb 11 Vie
Young Veal Chopa. . ,,, MVic !
Mutton Chope, lb .'U',c
Pig Pork Boaat, lb 14V,c
EMPRESS MARKET
Oppealte Woolerorth'a
than fa possible in
Meat and suet
tcr. Beat the mixture thoroughly
and add the well-beaten whites of
three eggs. Bake in shallow tins and
cover with frosting as follows:
..Orange Frosting for Honey Cake.
Mix grated rind of one orange, one
teaspoontul lemon juice, one tame
spoonful orange juice and one egg
yolk together, and allow the mixture
to stand for an hour. Strain and add
confectioner's sugar until-the frost
ing is sufficiently thick to be spread
on the cake.
Honey Sponge Cake.
Mix one-half cuoful sugar and one-
half cupful honey and boil until the-:
sirup will spin a tnreaa wnen aroppca
from a spoon.' Pour the sirup over
the yolks of four eggs, which have
been beaten until light. Heat the mix
ture until cold: then add one cup
ful sifted flour and cut and fold. the
beaten whites of the eggs into the
mixture. Bake for forty or fifty min
utes in a pan lined with buttered pa
per in a slow oven.
' Honey Bran Cookies.
Mix one-half cupful sugar, one-
quarter teaspoonful cinnamon, one-
quarter teaspooniui ginger anu uuc
half teasooonful soda with three cup
fuls bra.n, one-half cupful honey, one-
half cupful milk and one-nait cupiui
melted butter. Drop from a spoon on
a buttered pan and bake fifteen min
utes. (
Salad Dressing.
Four egg yolks, two tablespoon
fuls of vinegar or lemon juice, two
tablespoonfuls of butter, two table
spoonfuls of honey, one teaspodnful
of mustard, one teaspoonful of salt,
paprika to taste and one cupful of,
cream.
Heat the cream in a double boiler.
Beat the eggs and add to them all the
other ingredients but the cream. Pour
the cream slowlv over, the mixture,
beating constantly. Pour it, into the
double boiler and cook until it thick
ens or mix all the ingredients but
the cream and cook in a double
boiler until the mixture thickens. As
the dressing is needed, combine this
mixture with whipped cream.' This
dressing is particularly suitable for
fruit salads. '
, i Honey Ice Cream. '
Mix one quart thin cream with
three-quarters cupful delicately fla
vored honey. Freeze.
Honey Pudding.
)ne-half cupful honey, six ounces
hread crumbs, one-half cupful milk,
one-half teaspoonful ginger, two eggs,
two tableapoonfuls butter, rind' of
one-half lemon. Mix the hone and
the bread crumbs and add the milk,
iraannincs and the yolks of the egg;
Beat the mixture thoroughly and
then add the butter and the whites of
the eggs, well beaten. Steam for
about two hours in a pudding mold
which is not more than three-quarters
full. , . , ... -
Extra Urge Read Lettuce, head. .7 Vic
Freeh Tomatoee. per lb ...... 7 Vic
Extra Fancy Caullf lower! per lb 15o
Good Cooking Applee. peck JOc
Freeh Oyetere, aolld packed, Qt. ....
Guaranteed Pure Lard, tb 17Vio
Choice Steer Rib Rnaet. lh..." l''.c
Choice Steer Beef Roast, lb 12l,c
Choice Steer Uoilinir Beet, lb. . . .'c
Choice Steer Sirloin Steak, lb 30c
Choice Steer Round Stenk, lb 17V,e
Choice Steer Shoulder Steek, l)...'2Vic
Home Made Hamburger or Pork Saueage,
per lb. , e...tav,c
fiefti. Our dallcateaeen department la In tin-
lo - dete market in the waat.
1407 Douflee St.
.16c
.1934c
Pl Pork Butte, lb..... la',e
Extra Lead Reiular Hmae, lb....lSV,c
Sua.r Cured Hani, lb I...I3V.C
Extra Lean Breakfaat Baeon, :1b. .lSV.c
Suffer Cured Baeon IS'.e
Freih Oyetere, rr u-rt 40c
SPECIALS
From S to a p. m. 3-,b. pall C P. Lard.
per pall ...1 43c
From S to 10 p. m- Pork Chopa, lb., 13c
113 South 16th Street
J PI
Phono Doug. 2307
Be and too Stor.
yetiS&l Mince Meat
Solves the
s Pie Question
emit
fSBXSf Mince Meat is made better
the average home kitchen,
are the best. Jixpert chets ,
combine them with delicious fruits and
fragrant spices. - Try fS83l Mince
Meat Cms baking day. You will find it at N
tore that display the big blue and yellow
' Armour Quality Sign.
ARMOUR A COMPANY
Nebraska's Own Berries -
Arriveon
Strawberries have arrived on the
Omaha market. Yes, strawberries!
But they are very few and far be
tween, rather curosities than com
modities. The remarkable part of it
is that they are raised in Nebraska.
They're called the "ever bearing," and
come from Ainsworth. Half a dollar
a box.
Imported raisins from fair Spain
One of the countries that Wilson
has not yet kept out of the war, but
which is out of it anyway, you know.
Big bunches' are these raisins, meant
for eating right from the bunch.
From far-off Smyrna come new figs
aivl dates of -extra fine quality.
And there are Japanese persim
mons, which, however, come from
California ,and not from Nippon.
Mellons are still with us. Honey
dew and cansawba are the kinds. Wa
ter and muskmellons have finally
made their- exits for the season.
New black walnuts with fine meats
Omelet Making.,
One of the most difficult dishes for
the average-cook to make just right
is a plain French omelet.
The commonest causes .for failure
are an overheated pan; cooking too
long before serving, and a cold serv
ing dish.
Omelets should be served directly
they are done. Have the serving dish
warmed and ready before cooking the
omelet.
For cooking the omelet select a pan
that is perfectly smooth. Scour the
pan with salt until it is glossy. Put
a tablespoon of butter into the pan
and let neat very slowly until butter
is melted. Do not allow butter to
brown.
Milk sometimes toughens when
mixed with egg and cooked- in but
ter. If you cook your omelet in pure
leaf lard it is safe to use milk; for
the omelet cooked in butter we rec
ommend warm water.
The Recipe.
Four eg-g-a.
Four tableepoona warm water.
A daeh oftealt and., pepper.
One tableepoon finely chopped paraley. .
. Manipulation.
Break eg-ee Into a bowl and beat to thor
oughly mix whltee and yolke. Twelve vlg
oroue beate are better than continued mild
beatlnr. Add water and aeaabnlne; except
!
. To Cook'. -Draw
pan of melted butter over hot Are.
Ae aoon he butter eracklea turn In the egg
mixture and duet with one-half a teeevoon
of ealt. Tip pan allghtly ao that egg eovera
bottom quickly. With a pliant knife lift
up edgee of omelet and let thin, portion run
THE HIGH EJT QUALITY , ,
SPAGHETTI
SKINNER MF6.C(XbMAHA.U.5A
tMGKST MACARONI FACTORY IN AMIHtCA
- M for and Get rw
mmx et t . v - x vi t
JTshahoUI Yi 4 . ) ) J Va
Are You With Us?
Omaha Market
and newpop corn are among the ar
rivals.
Apples are fairly plentiful, especial
ly the fancy ones from the northwest,
"winter banana," Grimes golden" and
"Spitzenbergs."
Some new string and wax beans
and some new green peas of very fine
quality are with us.
Now is the time to get busy with
the pumpkin pies for the big golden
pumpkins are with us in great plenty.
So, also are the squashes. .
Some of the finest celery cabbage
you "ever saw is on the market now
It comes from Colorado and sells at
IS cents a pound
Fine, fresh mushrooms are here,
weighing in at 65 cents a pound.
Grapes, of course, are abundant,
particularly the big, solid Tokay
variety. Some of the Concord kinds
are still here. They come, at this sea
son, from Michigan.
Staple vegetables like potatoes,
sweet potatoes, onions, cabbage and
so on are abundant.
underneath. Continue this until omelet Is
set.
' To Serve. -
Have omelet plate heated; fold over one
half the omelet and turrf onto platter. Gar
nish with crape Jelly, pscslny, peppers or
bacon curls and send at once to the table.
Omelet with Bacon.
Cut sliced bacon Into dice, fry delicately
crisp. Pour off most of the fat, turn In
the sirs mliture, let set, fold and, serve.
Grated cheese, cooked minced ham or
minced dried beef may be added to a plain
omelet mixture for variety. The cooklnc
-will b the same.
JH'lth Canned Peas.
Heat a can of peas ITT the liquor. Drain,
savins Htjuor for soup stock, and fc.ea.soo
peas with salt and butter. Put two table
spoons of peas In the center of the omelet
when It) Is set. Fold over hi (he omoiret
and serve on hot platter. jur remalnlng
peas around pmelet anfl srve Immediately.
ASK FOR and GET ' " -
HORLICK'S
THE ORIGINAL '
MALTED MILK
Cheap substitute coat YOU same price
KC douqhtvuts
Jr. 1 .
Where ELKHORN MUE L Is Made
' 1 . ; ., . v . - v - . - '
The above factories are y the only ones in their class
in Nebraska and Iowa. Owned and operated by the
Waterloo Creamery Co.
LER0Y CORLISS, President
OMAHA. NEB.
4,000 Caaei Sold in
STOCK UP EARLY
Foods Going Up Fast Take Advantage of Present Prices.
THE BASKET STORES
Have Over 300 Prices Lower Than Any Other Nebraska Grocer.
, PERISHABLE GOODS WHILE THEY LAST AS FOLLOWSi
Keiffsr Pears, bushel basket. .. .$1.10
This is, no doubt, the bast bargain in
pears this season. an thejn now, as
the season is nearly over. '
Colorado Cabbafo, per lb '. . .3Vac
100-lb. lota $3 00
Red Onions, peck.. 2Sc and 36c
per bushel $1.09 and 14
Colorado Jonathan Apples, box.. $140
Kellog-'s Drinket, 30c sice 20c
Pure Cider Vinegar, gallon 19c
Log Cabin Syrup, qt. 50c sfse. . .39c
Mapelfne, 85c bottle ......28c
Tip Oorn Syrup, 6-lb. can.. 7 21c
Prunes, 40-60 sise, per lb. ....... .Uc
50-60 size, per lb .10c
Seeded Raisins, 16c pkg 11c
New English Walnuts, lb 22c
Pikes Peak Macaroni, Spaghetti or
Noodles, 10c pkg 7c
Carnation Milk, 8 large cans 28c
Elk horn Milk, large can.. 9c
Small cans, 3 for 13c
Lamp Chimneys. No. 1, 5c Np. 2, 6c
Visit Our "Meat Market For The Best Met At The Lowest Prices.
THE BASKET STORES
$5.00 Orders Delivered Free Smaller Order for 8c.
Milk-fed Spring Chickens, per lb. . 19c
,Pig Pork Loins, fresh, not frozen per lb. . 14c
Steer Pot Roast, lb
Young Veal oast. lb....
Pig Pork Roast, lb......
y,c
....HV,e
....t4V,c
is,e
....i7y,c
....18V.C
..'..laVie
..'..uvic
Pig Pork Butts, lb.
Porterhouse bteak.
.:::::::
Sirloin Steak, lh. .
Steer Shoulder Stesk, lb.
Lamb Legs, lb.,.......
PUBLIC MARKET
Mail Ordere Filled Promptly.
For Goodness Sake
use
KC Baking Powder
Purity First
A 1 11
It will never disappoint you try
,j it if you like good things to "feat.
Q RL Ounces for O K
Tell Yoor Grocer
Omaha in September
Gas Mantles, 2Se quality. ..... .18c
-16e quality. 9c S for ...Uc
Rex Lye, 10c can
Shoe Polish, Shlnola or 2-In-l Te
Kerosne, per gallon
Headlight matches, perlwx.. 3e
Queen of the Tub, a white soan, 8 Urge
bars for 23c 100 bars for.... $2 A3
CANNED GOODS -
Pumpkin, Isrge cans, 9c 8 for 28c
Early June Peas, sise 2 can... -8c
Sugar Corn, c--8 for 22c
Tomatoec, size 2, 8e size 8.... 10c
Beckon Pork and Beans 10c
Princess Pineapple, lars 2
can for '. 20c
Armour's Butterlna
Princeton, best quality, lb 22e
Ex-Princeton, tinted, lb 23c
Empire, high grade, per lb. ....... 18c
Magnolia, 2-lb.jroll.il ...30c
Cream Cheese, per lb 24c
Crisco, per can.. 26c, 52c, $1.03
Mutton Chopa. lb 14Vic
Extra Lean Reaular Hants. Ib.....l6yac
Extra Lean Breakfaat Bacon, lb...l8e
Sugar Cured Bacon, lb 16c
SPECIALS
From S to 9 p. 01. Lamb Cbopa. lb 5c
From 9 to 10 p. m. Pork Chopa. IV, 140
Phone Douglas 279)
1610 HARNEY STREET
Now Rapid Delivery Syatem. '
' v
ELKHOUfA VALLEY
CONDENSING CO.
PAPIlltON . NEB.
I
1 ym
Root. Budatx. Mgr., 1st 4 Jonoa Ste Phone Don,. 10BS.
Omaha. Nek, W. L. Wilkin eon, 28th A Q, Tel. So. 174X1
jtrmoetr'e Oott LaM ia a Safa Baying CmJt
r
-1'
